Heat olive oil in a wide saucepan on medium heat. Add cinnamon stick, cardamom,ginger, garlic and both chilis. Cook and stir for a couple of minutes, then pour in the choppedonion. Cook for about 10-15 minutes until soft and golden. Stir occasionally.Add tumeric, chili powder, ground cilantro, garam masala, tomato puree and 1 tsp sea salt.Then the water and tomatoes. Bring to boil and add the chickpeas.Put the lid on and cook on medium to low heat for 15 minutes, the last 5 minutes without the lid. Stir occasionally.Add coconut milk and spinach leaves and cook for a couple of minutes until spinach is wilted.Season well with salt and black pepper. Sprinkle over cilantro.Serve with nan bread or with grilled meat or fish.----------------------------------------------------------